Description
A bold and flavorful Indian curry made with tender chicken thighs simmered in a rich, spicy tomato-based sauce, infused with warming spices and finished with fresh herbs. Chicken Madras is the perfect comfort dish with just the right amount of heat.
Ingredients
Scale
- 500g Chicken Thighs (boneless, skinless)
- 1 large Onion, finely chopped
- 4 Garlic Cloves, minced
- 1 tbsp Fresh Ginger, grated
- 400g Tomato Puree
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1.5 tsp Chili Powder
- 1 tsp Garam Masala
- 1 tsp Fenugreek Leaves (Kasuri Methi), optional
- Salt, to taste
- 200ml Water or Chicken Stock
- Fresh Cilantro, chopped (for garnish)
Instructions
- Heat a large skillet over medium heat and add the oil.
- Add cumin seeds and sauté for 30 seconds.
- Add chopped onions and cook until golden brown.
- Stir in garlic and ginger, cooking for another minute.
- Push the onions to the side and sear chicken until browned.
- Add tomato puree, coriander, turmeric, chili powder, salt, and water or stock. Stir well.
- Cover and simmer on low for 25–30 minutes until chicken is cooked and sauce thickens.
- Stir in garam masala and fenugreek leaves. Simmer 5 more minutes.
- Garnish with chopped cilantro and serve hot.
Notes
- Use coconut milk at the end for a creamier texture.
- Adjust chili powder to suit your spice preference.
- Letting it rest for 10 minutes before serving enhances flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg